7 September 2026
Venue: Vitenparken Campus Ås. Høgskoleveien 1, 1433 Ås. Norway
This Satellite Meeting is a pre-event of the 12th European Conference on Sensory and Consumer Research (EUROSENSE)
DESCRIPTION
On 7th September 2026, a special satellite meeting will be organized before the 12th European Conference on Sensory and Consumer Research (8-11th September 2026, Oslo, Norway). Before four full days in EUROSENSE, learning about emerging challenges, the latest knowledge, and out-of-the-box ideas in both fundamental and applied sensory and consumer science, this Satellite Meeting will bring together the FLAVOURsome COST Action community and EuroSense attendees to connect fundamentals of chemosensory perception with actionable, industry-relevant pathways for improving the sensory acceptance of plant-based protein foods. Building on FLAVOURsome’s “whole food × human interaction” approach, spanning food-matrix chemistry, in-mouth release and receptor mechanisms, texture/tribology, and predictive modelling for implementation in the food chain, participants will align current advances with EUROSENSE themes. This will facilitate networking, allowing the scientific community to share knowledge and work on common interests and perspectives in the field of flavour and texture research.
Leading experts from the FLAVOURsome COST Action will be invited to deliver a talk at this satellite meeting around the Working Group topics.
Our objectives in organising this satellite meeting are:
To spread knowledge about the research conducted at FLAVOURsome COST Action,
Encourage networking and collaborations between FLAVOURsome researchers and attendees of the EUROSENSE.
CONFIRMED LECTURERS
Dr Ben Kew, University of Leeds, UK
Dr Nicolas Pineau, DataInsight, Lausanne, Switzerland
PRELIMINARY PROGRAM
Preliminary Program | |
|---|---|
8:00 – 08:30 | Registration and Welcome desk Sign the COST Action attendance sheet |
08:30 – 08:45 | Welcome Session Kristine M. Svartebekk, Nofima, Norway |
08:45 – 09:15 | Keynote Lecture Ben Kew, University of Leeds, UK |
WG1 • Chemical and physico-chemical profiling of food matrices | |
09:15 – 09:45 | Oral Presentations (10min each) 09:15-09:25 Extracting Structured Chemosensory Data from the Scientific Literature – Alon Nissan 09:25-09:35 LC-ESI-MS/MS characterization of organic selenium compounds in red wine – Violeta Ivanova-Petropulos 09:35-09:45 Effect of alcohol concentration on nosespace dynamic aroma release, sensory perception and saliva composition in model drinks – José A. Piornos |
09:45 – 10:00 | Q&A |
10:00 – 10:30 Coffee Break | |
WG2 • Translation multimodal oral processing | |
10:30 – 11:10 | Oral Presentations (10min each) 10:30-10:40 Oral Perception and Sensory Quality of Tomato Pomace-Enriched Sourdough Gluten-Free Muffins – Elena Velichkova Nikova 10:40-10:50 Cross-sensory Effects on Taste Perception using Extended Reality – Funda Yildirim 10:50-11:00 Making plant-based protein more delicious: Food aroma modification as a multisensory driver of consumer acceptance – Yici Zhang 11:00-11:10 Effect of visual and olfactory food cue exposure on salivary biochemical composition: a gateway to further understanding flavour and food oral processing – Carla Simões |
11:10 – 11:25 | Q&A |
WG3 • Food and oral rheology and tribology inputs to flavour properties | |
11:25 – 12:05 | Oral Presentations (10min each) 11:25-11:35 Synthetic data and deep neural networks enable prediction of sensory perception attributes in texture-modified plant-based smoothies – Miodrag Glumac 11:35-11:45 Tailoring the rheological and aroma profile of pea-based fermented beverages via lactic acid bacteria fermentation – Francesca Bot 11:45-11:55 The Interplay Between Inulin-Rich Polysaccharide Matrices and Flavour Release Kinetics: A Rheological Perspective on Helianthus tuberosus Fortified Foods – Derya Ozalp Unal 11:55-12:05 Influence of plant proteins on rheological and sensory properties of semi-solid products – Andres Viadel |
12:05 – 12:20 | Q&A |
12:20 – 14:00 Lunch and visit at Nofima (15 min walk from Vitenparken) | |
13:30 – 14:00 | Visit to Nofima installations |
Walk back to Vitenparken for afternoon lectures | |
14:00 – 14:30 | Framing Lecture A Generative AI Approach to Accelerating Flavor Creation Nicolas Pineau, DataInsight, Switzerland |
WG4 • Development of models toward implementation in food chain-production | |
14:30 – 15:20 | Oral Presentations (10min each) 14:30-14:40 Integrated strain selection and process optimisation for tailored fermentation of legume‑based substrates – Alessia Levante 14:40-14:50 How plant-based food communicates with consumers Insights from implicit and explicit measurements – Tuong Thuy 14:50-15:00 Sensory Profiling of Fermented Pumpkin–Apple Beverages from Processing By-Products Using the RATA Method – Biljana Cvetković 15:00-15:10 Sensory dynamic profiles and salivary proteomic responses to beers with varying alcohol levels – Luis Cunha 15:10-15:20 Modelling sweetness perception in biscuits as a tool for sugar reduction strategies – Naz Erdem |
15:20 – 15:35 | Q&A |
15:35 – 16:00 Coffee break | |
16:00 – 16:30 | Cross-WG integration discussion activity |
16:30 – 16:40 | Presentation of EuroSense 2026 |
16:40 – 16:45 | Final remarks and closure |
APPLICATIONS FOR THIS EVENT ARE CLOSED!
DATES
Open call for applications submission – March 17, 2026
New Application deadline – April 14, 2026
New Application acceptance notice – April 17, 2026
REGISTRATION
No registration fee.
TERMS AND CONDITIONS
Selected participants involved in the FLAVOURsome COST Action will be reimbursed to cover travel expenses plus a daily allowance to cover meals and accommodation.
A certificate of attendance will be sent no later than one week after the end of the event.
VENUE
Vitenparken Campus Ås, Høgskoleveien 1, 1433 Ås, Norway
More information about the venue will be provided for the selected participants.
LOCAL ORGANISER TEAM
Paula Varela, Kristine M. Svartebekk, Sara Gaber, Tzvetelin Dessev, Kamaljit Moirangthem (Nofima, Norway)
SCIENTIFIC ORGANIZING COMMITTEE
FLAVOURsome Core Group
ACKNOWLEDGEMENT OF FUNDING
This event is part of the activities of the COST Action FLAVOURsome, CA22161, which is supported by COST (European Cooperation in Science and Technology).